Chicken Noodle Soup

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20cm Stainless Steel Saucepan
20cm Stainless Steel Saucepan
Black AGA Tea Towels
Black AGA Tea Towels
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Serves 8

2 tbsp sesame oil

½ tsp turmeric

2 tsp fresh ginger, grated

2 tsp chilli paste

450g cooked chicken, chopped

1 litre chicken stock

2 tsp sugar

4 tbsp soy sauce

125g celery, finely chopped

85g noodles, cooked

50g spinach, finely chopped


50g spring onions, finely sliced


Heat the oil in a large AGA saucepan on the Simmering Plate and cook the turmeric, ginger and chilli paste for a few minutes until fragrant. Stir in the chicken, stock, sugar, soy sauce and celery. Bring to the boil on the Boiling Plate.

Add the noodles, bring back to the boil and move to the Simmering Plate and cook for 3 minutes.  Stir in the spinach, return to the boil and remove from the heat.

Serve immediately garnished with the spring onions.

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